In a medium saucepan, whisk together the water, orange juice, white sugar, light brown sugar, and ground cinnamon over medium-high heat. Continue whisking until the sugars have dissolved and the mixture is well combined.

Once the syrup mixture comes to a boil, gently pour in the rinsed cranberries. Reduce the heat to a simmer and cook the mixture uncovered for 10 to 12 minutes, stirring occasionally. You'll hear the cranberries popping as they begin to burst open.

Once most of the cranberries have burst, use a potato masher to gently mash them to your desired consistency. If you want an extra-smooth cranberry sauce, you can blend the mixture in a blender until completely smooth—I like a little texture left in mine, but it's all up to your preference.

Simmer the mashed cranberry mixture for another 3 minutes. Then turn off the heat but leave the pot uncovered on the burner to allow the sauce to cool and thicken. Stir occasionally during the 20–30 minute cooling period.

Transfer the cooled cranberry sauce to an airtight container and refrigerate overnight, or for at least 6 hours, so it fully sets and the flavors develop.